This recipe makes a nice side dish for any holiday or even a regular dinner table. It’s a little richer than straight carrots and a little healthier than straight sweet potatoes.  

Ingredients

• 1 cup peeled and sliced carrots (5 medium carrots)
• 1 cup peeled and cubed  (1 medium sweet potato)
• 2 tablespoons unsalted butter (or 2 tablespoons extra virgin olive oil)
• ⅓ cup sour cream
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground black pepper
• ½ tablespoon toasted hazelnuts

Directions

• Peel carrots and sweet potatoes and cut into 1-inch pieces.
• In a medium bowl, mix together carrots, sweet potatoes, melted butter (or olive oil) and salt. Transfer to a roasting pan.
• Preheat oven to 400ºF. Bake covered roasting pan for 40-50 minutes until carrots and sweet potatoes are fork-tender.
• Put in a medium bowl and use a potato masher or a fork to mash them.
• Add sour cream, nutmeg, ground pepper, and oregano. Stir well.
• Serve warm. Sprinkle with toasted hazelnut, ground.

Servings

• This recipe makes 4 servings